Simple braised lentils with golpar and preserved lemon. It's a good place to start if you're new to cooking with this spice.
Serves 5-10 depending on the size of the portion
1ounce28 g shallot, diced ¼ inch (6 mm) (or a small onion or leek)
1½tablespoonsfresh lemon juiceor to taste
1½tablespoonsFermented Llemon confit Confitpage XX, diced in ¼- inch (6 mm) dice (or preserved lemons soaked in water, or grated lemon zest, to taste)
Chopped fresh cilantroor dill or mint, to taste (or dill or mint)
Instructions
Bring the lentils to a simmer with the water stock and a pinch of salt, then cook, covered, at a slow simmer, until the lentils are just cooked, about 20 minutes.
Meanwhile, sweat the shallot in the flavorless oil for a minute or two to tame it, then transfer to a bowl large enough to accommodate the lentils.
Drain the lentils and combine with the shallots and remaining ingredients, d. Double- check the seasoning and adjust as needed.
Serve sprinkled with a few extra pieces of lemon Fermented Lemon confit Confit or chopped herbs. This dish is delicious served warm or at room temperature, and it travels well.